Sage-Barley Risotto with Butternut Squash

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sage barley risotto butternut squash hero
Weeknight Society

Usually, risotto screams high-maintenance. But Weeknight Society’s version swaps arborio for barley, a quick-cooking grain that makes the job way easier and packs in a ton of protein (18 whole grams per serving). We officially give you permission to call this dinner healthy.


1 small butternut squash, peeled and cubed

¼ cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1 small onion, chopped

2 cloves garlic, smashed

¼ cup sage leaves

1½ cups pearl barley

½ cup white wine

6 cups vegetable stock

1 teaspoon red wine vinegar

¾ cup grated Asiago cheese, divided


1. Preheat the oven to 450°F. Place the squash on an aluminum foil-lined baking sheet. Toss it with 2 tablespoons of olive oil; season with salt and pepper. Bake until the squash is browned, 15 to 20 minutes.

2. Meanwhile, in a large saucepan, heat the remaining 2 tablespoons of olive oil over medium-low heat. Add the onion, garlic and sage and cook until the onion is translucent, about 5 minutes.

3. Add the barley to the saucepan and sauté until it’s coated with oil, about 2 minutes. Add the white wine and cook until it begins to bubble. Add one cup of the vegetable stock; stir continuously until it’s absorbed. Repeat with the remaining stock until all of the stock has been used.

4. Stir the red wine vinegar and ½ cup of Asiago into the risotto; season with salt and pepper to taste.

5. Remove squash from oven and stir it into the risotto. Serve the risotto immediately, topped with the remaining ¼ cup of Asiago.

Nutrition Facts
  • 537 calories

  • 22g fat

  • 69g carbs

  • 18g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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